4 tablespoons butter

4 cups sliced onions
3 tablespoons lemon juice
1 teaspoon hot pepper sauce
Salt, to taste
3 cups (8 ounces) dry fusili (corkscrew) pasta
2 cups sliced mushrooms
1-1/2 cups fresh or frozen snow peas, thawed or frozen peas, thawed
1-1/2 cups cherry tomatoes
1-1/4 cups (5 ounces) shredded, chilled Wisconsin Brick
2 tablespoons chopped parsley

Melt butter in 10-inch skillet. Add onions. Cook over medium-low beat about 30 minutes until onions are soft and pale gold; do not brown. Stir in lemon juice and pepper sauce. Add salt, cover and set aside. Cook pasta in salted boiling water as package directs. A few minutes before pasta finishes cooking, add mushrooms, snow peas and tomatoes to onion mixture. Cover and set over medium-low heat, tossing once or twice, until vegetables are heated through. Drain pasta. Turn onto serving platter. Cover with hot vegetable mixture. Scatter cheese over top. Sprinkle with parsley. Serve immediately.